Apricot-Ginger Bellinis

Apricot-Ginger Bellinis Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Finalist, Starters and Beverages

I created this recipe for my sister-in-law's baby shower (we used ginger ale instead of prosecco for the mom-to-be). For a pretty touch, dip the edges of the Champagne flutes in a mixture of sugar and grated lime rind. —Karen Coyne, Hagerstown, Md.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 111
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 13 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 1 mg
Calcium 4 mg

Ingredients

Sugar syrup:
3/4 cup water
3/4 cup sugar
1 (2-inch) piece peeled fresh ginger, halved
Remaining ingredients:
1 teaspoon grated lime rind
1 teaspoon fresh lime juice
1 (15-ounce) can apricot halves in light syrup, drained
1 (750-milliliter) bottle prosecco or other sparkling white wine

Preparation

1. To prepare sugar syrup, combine water and sugar in a small saucepan. Bring to a boil; cook 2 minutes or until sugar dissolves. Add ginger. Remove from heat; cool. Chill 4 hours.

2. Strain sugar syrup through a colander into a bowl; discard ginger. Place 1/3 cup sugar syrup in a blender; reserve remaining syrup for another use. Add rind, juice, and apricots to blender; process until smooth. Spoon 2 tablespoons apricot puree into each of 8 glasses. Top each with 1/3 cup prosecco; stir gently.

Note:

Karen Coyne, Hagerstown, Maryland,

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note